Dark Chocolate Raspberry Torte

There is a Dark Chocolate Raspberry Torte that I make for special occasions.  My sister’s 25th birthday is tomorrow, which seems like a special occasion; however, she and her husband can’t eat an entire cake.  I decided to try turning it into cupcakes and, despite my doubts, it worked out VERY well!  They’re reminiscent of gourmet hostess cupcakes in fact!  This post will be the cake recipe and the next post will be the variations to make the cupcakes.

I made this for a co-workers birthday and it served about 18 people as made following the directions below.



  • 1 box dark chocolate cake mix
  • 8 oz. sour cream
  • 3/4 c. water
  • 1/3 cup oil
  • 1 t. vanilla
  • 3 eggs
  • 1 cup miniature semi-sweet chocolate chips

Raspberry Cream:

  • 10 oz. frozen raspberries in syrup, thawed
  • 2 T. sugar
  • 4 t. corn starch
  • 8 oz. whipping cream

Frosting & Garnish:

  • Dark chocolate frosting (You can use off-the-shelf or make it yourself)
  • 1 pint fresh raspberries

1.  Raspberry Cream:  put thawed raspberries and syrup into blender and blend until liquified.  Pour through fine strainer to remove seeds (mine is VERY tiny, so this step takes me about 20 minutes) and let juice drain into a saucepan.  Add sugar and cornstarch and bring to a boil on the stove.  Let boil about one minute or until sauce starts to thicken.  Remove from heat and leave in saucepan to cool (or put it in the freezer for 15 minutes).  Beat whipping cream in mixer until peaks form, scraping the sides occasionally.  Add cooled raspberry sauce and beat until mixture turns pink (make sure it’s cool or you’ll ruin the whipping cream).  Put in plastic container and refrigerate.

2.  Heat oven to 350-degrees.  Grease and flour two 9-inch round cake pans (DO NOT use cooking spray – disastrous results).  In large bowl, beat all cake ingredients except chocolate chips for about 2 minutes.  Add chocolate chips and beat for a few seconds.  Pour batter into pans.  Bake 30-40 minutes or until toothpick comes out clean.  Let cool 15 minutes in pans and then flip cakes out of pans and put them on cooling racks to cool.

3.  Place first layer, top side down, on serving plate.  Spread light layer of frosting and light layer of raspberry cream and put on 2nd layer (top side up).  Poke drink skewers or long toothpicks through both layers to hold together until frosting and raspberry cream set.  Frost cake and let refrigerate.  Put additional raspberry cream and fresh raspberries on top and serve.


  • fold 1 1/2 c. fresh raspberries into cake batter
  • bake in a greased and floured 9×13
  • make it a single layer cake and freeze 2nd layer for later use (if you do this, only make 1/2 the raspberry cream)

Happy baking!  I hope you enjoy this one.


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